I made this recipe tonight, and as usual, it was fantastic. I clipped it out of Sunset Magazine a few years ago because I love butternut squash, and it sounded interesting. I make it at least a few times each fall. It is so flavorful and unique.
I halve the amount of butter used to save some calories, and I don't believe that it detracts from the taste. The star anise are a bit pricey, but not any more than the meat for a similar sized non-vegetarian dish would cost.
It also goes pretty quickly, after you get the squash cooked. Earlier in the afternoon, I cut the very top off a big squash (to vent) and put it in a glass baking dish with half a cup of water, covered loosely with plastic wrap. 15 minutes in the microwave and I was able to easily slice the skin off with a knife and chop the meat. I left it in a bowl on the coutnertop covered with the plastic wrap.
Yum yum yum!!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment